Ingredients
1 lb very lean pork
3/4 lb skinned chestnuts
1 tsp seseme oil
5 tbsp soy sauce
1 tsp dark brown sugar
1 lb fresh leaf spinach
2 tbsp dry sherry (optional)
Directions
Cut the pork into small bite size cubes and place in frying pan with
2 cups of water and bring to a boil. Remove residue and cover tightly
and simmer for an hour. Place the chestnuts into a large pan with
enough water to cover, and bring to a boil, reduce heat, cover and
simmer for an hour. Drain the chestnuts and add to pork meat with the
soy sauce, sherry and dark brown sugar. Cook slowly for an additional
25 minutes. Wash the spinach very thouroughly and drain. Place into
frying pan or wok along with 1 Tablespoon of the liquid from the pork
and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5
minutes stirring constantly. Place the spinach into a deep dish;
place pork on top of spinach and pour the juices over top. Serve very
hot....
Servings: 6 servings
Pork With Chestnuts Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Pork
The History of Recipes
We are able to read the history of written recipes way back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Moving on, we have some recipe books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are not about the indian food that is popular today, but instead accounts of the types of food on the menues of the rich and powerful of those days. During the next few hundred years, the wealthy families of Europe competed with each other to offer the most extravagent banquests, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down the recipes of their peers. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pork With Chestnuts recipe.
